Kasia’s Chicken Pierogi is a healthy alternative for meat lovers. This dumpling is filled with flavorful lean chicken meat and seasoned with the finest spices. The tasty result is popular with everyone who loves chicken and pasta. Top off this favorite with an Alfredo or tomato sauce.

For Best Quality Let pierogi thaw. Place in a skillet with melted butter and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides. IMPORTANT: High heat toughens the dough.

To Boil Heat 3-4 qrts of water in a pot to slow boil. Add a tsp. of salt, if desired. Place pierogi in boiling water, uncovered for 2 to 3 minutes or until rise to the top. Stir occasionally, drain. Do not overcook. IMPORTANT: Overcooking decreases quality.

A great way to turn your favorite Kasia’s Pierogi into an exciting meal for the whole family!

Preperation Time 10 MinutesTotal Time 55 Minutes

Ingredients

1 package of thawed Kasia’s pierogi

1 can of your favorite creamy soup

10 oz of milk

2 Cups cooked polish sausage

2 Cups cheddar cheese

Directions

Pre-Heat Oven to 350º F.

Layer the bottom of a 10"x12" greased pan with favorite Kasia’s Pierogi.

Spread the cooked sausage evenly on top of the pierogi.

Mix together the soup and the milk and pour evenly on top of the Kasia’s Pierogi and Sausage. Sprinkle the cheddar cheese on top.

Bake uncovered for 45 minutes.

A great way to turn your favorite Kasia’s Pierogi into a classic Italian dish!

Preparation Time 25 MinutesTotal Time 60 Minutes

Ingredients

2 package of thawed Kasia’s pierogi

1 lb ground beef

1 lb polish sausage

32 oz pasta sauce

3 cups Mozzarella Cheese

1 cup shredded Parmesan Cheese

Directions

Pre-Heat Oven to 350º F.

Boil two packages of Kasia’s Pierogi for about 5 minutes, or until done. Follow directions on the back of the package. When done, drain them.

In a large frying pan or skillet on medium heat, begin cooking the ground beef and polish sausage. Start with the polish sausage and after about five minutes, add in the ground beef. Stir the meat occasionally and crumble into small pieces. When done, drain the excess grease.

Put the drained meat back into the pan and add in the pasta sauce. Simmer for a few minutes to integrate the sauce and meat. Use low heat and stir occasionally. Mix together the mozzarella and parmesan cheeses and split the mixture into three equal portions.

Grease a 13" x 9" backing dish with either butter or non-stick spray.

Put 1/3 of the sauce mixture on the bottom of your baking dish. Place the half of the total Kasia’s Pierogi flat side down on top of the sauce mixture. If you are using two different flavors, alternate when placing them into the pan. Sprinkle one portion of the cheese mixture on top of the first layer of Kasia’s Pierogi.

Put one more 1/3 portion of the sauce on top, spreading it equally across the layer. Place the remaining Kasia’s Pierogi on top, followed by the second portion of cheese mixture.

Place the remaining sauce on top followed by the remaining cheese mixture.

Cover the pan with foil and place the dish into the oven for 20 minutes. Remove the foil and continue baking until the lasagna bubbles. This should be another 10 to 15 minutes.

Preperation Time 10 MinutesTotal Time 25 Minutes

Ingredients

1 package of thawed Kasia’s pierogi

12 oz of broccoli florets

16 oz of alfredo sauce (1 jar)

1/3 cup of shredded cheddar cheese

Directions

Fill a large pot with water and bring to a boil.

Add in the Kasia’s Pierogi and cook for 5 minutes or until ready. Follow instructions on the back of the package. During the last 3 minutes of the cooking time, place the broccoli pieces in the boiling water.

Drain the pierogi and broccoli and place both into a large skillet. Gently stir in the sauce and cook until hot.

Once hot, sprinkle the cheese on top and cover. Cook for an additional 1 to 2 minutes until the cheese melts.